its dinner time

a bunch of stuff weve been making for dinner

wow

it feels really good to be in our new house cooking up storm!

cell phone

pictures dont do the food justice but heres a little taste of what we've been upto

alas

took a couple weeks off but im still alive. still cooking it. still that same ol veg g

almost forgot

a couple more from this week

another weekly pizza post!

foood

i havent had much time this week so heres a couple of recap photos of what we've been making

i guess

i've released that this is the kindof blog where you look at these photos and either they make you hungry or make you lose your appetite real quick. i hope its the first one ha. at the end of the day i just want to inspire myself and maybe whoever looks at em. so thanks for stopping by.

fall

honey apple steak w/ mashed cauli/broc/garlic and asperagus

more za

it seems every other week its pizza night.

oatmeal bars

a nice alternative to the everyday cookie. w/dried cran, dark choc, raisens, almonds

soup de jour

You lika a soup no? homade chixen o veggie soup

steak

Tonight i made a veggie applesauce from scratch with steak n potatoes. the steak was by far the best ive ever made it. i've included a basic recipe at the bottom.

• 
  makes enough fo 2
• 1.5 bags gardien steak tips
• 2 1/2 tablespoons olive oil
• 3-4 cloves garlic, minced
• 1 teaspoon parsley
• 1/4 teaspoon rosemary
• 2 tbs chopped onion
• 1/4 cup apple cider

• 1/2 teaspoon salt
• 3/4 teaspoon ground black pepper
• 1/4 teaspoon tumeric
• make marinade first then add tips. marinade as long as you like
• pan fry as is until browned

pizza pizza

thats right.. that aint no croissant or danish. we've been more cost effective lately by making our own pizza. buying dough for 1.89 is way cheaper than getting a cheesless pizza then sprinkling the good stuff on and baking it again. also trust in me sesame seeds sprnkled on the dough makes a world of difference.

za

tonight we made homade pizza

before

and after \/

also the other day we made it out to hicks orchard and boutht a peck of fresh macintosh apples. that night she made a great apple crisp.

snips

red quinoa w/ honey balsamic glazed parsnips and carrots

red

red quinoa no cheese

chixen fried rice

sweet chixen fried rice for 2. my friend walter asked me to start writing recipies on the regular so here we are. this is going to be strange ha

ingrediants:

4 cloves garlic

1/2 red pep

1/2 green pep

1/2 onion

1 head broccoli

3 rings dried pineapple

4 gardien frozen chicken scalopini cutlets

1 cup brown rice

1 manderin orange fruit cup ( yeah thats right)

olive oil

soy sauce

sesame seeds

tumeric

the timing and heat is up to you to figure out

1) cook the rice 2.5 cups of water to 1 cup rice

2)in wok put a jfk of olive oil. putin garlic and onion. when start to brwn add peppers wait 5 then add broc and pinapple. add soy sauce to taste

3) cook chicken with soy sauce sprinkled with tumeric. add orange cup when brown.. continue to cook until you likit.

4) add chix mix to stirfry...

5) when rice is finished add rice to stirfry

6) sprinkle with sesame seeds and serve it up

and voila

nom

vegan grilled cheese and carrot soup

soup for 40 people! haha naw but really this feeds an army. fridge or freeze well

in a large ass stock pot

sautee onion in olive oil add a pinch of flour...brown
add no chicken veggie stock x1 container
12 cups water + 5 veg bulion cubes
ran out of stock so used bulion cubes and water

add uncooked
8 shredded carrots
3 cut up sweet potatoes

boil for 1 hour

add instant brown rice cup and a half

salt + pepper to taste (pepper mmm)
cook 15 more minutes

then purre'

then serve it up lets go

sketti

nates italian meatless meatballs + boves sweet red pepper marinara

minus the jelly

Tonight the wife whipped up some peanut chixen w/ brown rice. i never doubt her cooking superiority.

for 3

last week we had dad over and we made a butternut squash quinoa w/ bbq chix for him

sengwich

franks red hot + sweet baby rays + beef = its buffalo bbq sengwich time!

recipies

thought i would touch on this again. literally i do plan on writing out recipies eventually for most of the stuff. but most of the time i cook to taste so there is a constant switch up to my cooking game. time will tell. i mean this blog was going to be a life blog but has turned into cooking haha

havent had many photo worthy pics lately but thats life. here we have an sweet stirfry flavored with organic brown sugar and basil (with a ton of other stuff). also a panko crusted italian eggplant bake. with couscous. eventually ill get off my butt and start writing down recipies but i havent had time as of late. its hard enough for either of us to find an hour to breathe let alone cook with the little guy haha.

a blt for lunch!. i can bitch and crab about all the bad things in this or bad things in that. but the one substitute i feel hasnt been mastered is bacon. ive tasted every fake one ive come across out there and i dont think any of them do the original flavor justice. morningstar is the closest and even though i have made an effort to ween off of their products, i still think they make the best fake'n... i surely dont think that their product is the meal or any of that. but you have to splurge sometimes.

my ultimate goal in the future is to mess around with liquid smoke flavor and fakebacon salt. but before i do i want to reasech out some recepies so i dont make myself really sick ha

the old standby. fresh peas and carrots w/sesame and honey steak tips and couscous.. now with beef cooking recipie

gardien frozen steak tips (found at hannoford in organic freezer)
in medium size pan
putin beef tips
add a smidge of olive oil
start cooking..
youll want to cook them untill they deep brown and tough.
add honey and sesame seeds
cook a couple minutes
when almost done add a pinch of sesame oil(its strong) and soy sauce to taste.

another asian night

so tonight i made sesame steak/asparagus with quinoa. my favorite part about cooking is the fact that there is always room for improvement. tonight i used ginger more effectively and and actually brought out a good flavor that wasnt to overwhelming. i think next time the only thing i would love to add to this dish is a bit of sweet like apple or peach. just to brighten it up and give a little variation

last november

well even though this wasn't thankgiving. last november we had a godamn feast that i completely forgot about. thank you iphoto for making my mouth water

im keepin it simple

the past few nights we decided to go simple. i know all these food pics are boring. but lets face it..they are for me to look back on eventually so who cares. last night we did burritos. nothing new or extravagent but they tasted pretty damn good. weve been using alot of cumin and tumeric lately. both are said to have some health advantages and when it comes down to it, it brightens up the flavor in any stirfry or dish.then tonight we went for more asian flavors. making quinoa and brown rice for some mixed grains and then a broc/onion/carrot/pepper mix seasoned with ginger/garlic/soysauce. it was my first time cooking with ginger and it was surely an experience. before tonight the only experience with ginger i have had is the bread or the ale ha. well and pickled ginger with sushi but thats totally different. it was a bit overpowering at first taste so i had to tone it down with some soysauce to balance out the flavor. it def made for a good complex taste when i was done. but was a little scary getting there. ginger surely packs a mean punch. at the same time thoughs, just like cumin/tumeric, ginger is also said to be really good for you.

vivres

also had a great dinner in montreal with my friend. he took me to this place
place was 100% vegan and 100% delicious. started off with their homade smoothies. most of the items were translated pretty well, but i still needed a little help

my friend got the portobello burger

i got the seitan wich. overall it was a great experience and even though that fool beat me to the punch and paid.. i got him next time.